Reviewed: Dec. 6, 2008

I'm giving this a four because I made a few changes. Instead of canned shrimp I used some cooked, peeled shrimp that I had on hand, and just chopped them up. Then I added artichoke hearts and black olives and heated the whole thing up with some Jack and parmesan cheeses on top. Yum. Mee. I'm eating it with tortilla chips. Love the horseradish!

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Reviewer:

MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Oct. 7, 2008

It is perfect! Thanks!

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Reviewer:

ANNIELEACH

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 20, 2006

It was ok as is. We thought it was a little bland so we added 1/2t onion powder and 1/2t garlic powder. It was great after that. Hubby decided to tweak it one more time and added some choped chipoles. It was awsome!

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Reviewer:

Lynnette

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Reviewed: Feb. 20, 2005

Excellent dip to eat with celery or any other dipping veg. Hot, but not to hot. Flavors blend nicely together.

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Reviewer:

AARON5

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Reviewed: Sep. 20, 2004

quick and fast dip- great for veggies. i altered it a bit by using seafood sauce ( horseradish with ketchup)

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Reviewer:

Suki

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 9, 2000

I made this recipe over the weekend for a family party, it was a big hit!! It is super simple to make and very tasty. I think it tastes better after being chilled in the refrigerator for an hour or so. I served it with potato chips. I used a bit less mayo and a bit more horseradish sauce, but that was just my own personal taste.

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